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Simmer pearled barley for 20 to 25 minutes, until tender and chewy, and hulled barley for 40 minutes or longer. Drain any excess moisture, in the case of hulled barley, then let the grain rest for 10 minutes to absorb the remaining surface moisture and become slightly firmer.
In a saucepan, combine the barley and 3 cups of vegetable stock. Bring to a boil over medium heat, cover, and simmer for 1 hour, or until the liquid is absorbed. 2. Meanwhile, heat the olive oil in a large pot and add the onion, carrots, celery, and mushrooms. Cover and cook the vegetables for about 5 minutes, until they begin to soften. 3. Add the remaining vegetable stock and simmer 30 minutes, covered. 4. Add the barley and simmer 5 minutes more.